Did someone say spring? Here are five rum cocktails…

Drink photography by Christopher Pearce

We checked in with some of the country’s favourite rum bars and here are a few of their cocktail highlights:

Trinidad to Jamaica

  • 45 ml Plantation Original Dark
  • 20 ml orgeat
  • 20 ml lime juice
  • 15 ml reduced red wine syrup
  • 15 ml Angostura Bitters
  • 15 ml egg whites
  1. Shake all ingredients and double strain into
  2. a rocks glass.
  3. Garnish with star anise.

Adapted from a recipe from Hains & Co, Adelaide

 

Shipwrecked

Flamingos Tiki Bar, Cairns

  • 45 ml Bacardi Oakheart Spiced Rum
  • 15 ml De Kuyper Apricot Brandy
  • 15 ml cinnamon syrup
  • 30 ml pineapple juice
  • 30 ml lime juice
  1. Shake all ingredients and strain into a tiki mug filled with ice.

Flamingos Tiki Bar, Cairns

 

White Negroni Daiquiri

  • 30 ml white rum
  • 15 ml Lillet Blanc
  • 15 ml suze
  • 30 ml lemon juice
  • 10 ml simple syrup
  • 3 dashes orange bitters
  1. Shake all ingredients and double strain into a nick and nora.
  2. Garnish with a lemon twist.

The Lobo, Sydney

 

Hawaiian Skies

  • 30 ml Appleton Signature Blend
  • 30 ml Hennessey VS
  • 30 ml lime juice
  • 15 ml orgeat
  • 10 ml apricot syrup
  • 5-7 ml Fernet Branca (to taste)
  1. Batch all ingredients and milk clarify.
  2. Stir over ice before service and strain into a coupe.
  3. Garnish with mint oil, twist and discard a grapefruit peel.

Pink Moon Saloon/Clever Little Tailor, Adelaide

 

Never Go Full Tiki

  • 60 ml Milk-Washed Diplomatico Planas
  • 10 ml charred pineapple shrub
  • 2 dashes orange bitters
  • Chartreuse spritz (Atomiser)
  1. Stir shrub, bitters and rum in a mixing glass.
  2. Chartreuse spritz a rocks glass and strain into glass over large ice.
  3. Garnish with a flamed orange peel and pineapple gummy.

Burrow Bar, Sydney

 

 

No Comments Yet

Comments are closed